Servings: 2
Equipment
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- 1 5 oz can tuna in water or oil (drained if using oil)
- ½ red bell pepper chopped
- ¼ red onion finely chopped
- ½ medium tomato chopped
- 1 small cucumber diced
- 1-2 tablespoons pickled jalapeno finely chopped (adjust to your spice preference)
- 1-2 tablespoons cilantro finely chopped
For the dressing:
- ½ medium avocado (should give around ½ cup when mashed)
- 2 tablespoons olive oil
- ¼ cup yogurt Greek or plain
- 2 tablespoons lemon juice
- 1 clove garlic minced
- ½ teaspoon dried oregano
- ¼ cup water to thin the dressing
- ½ teaspoon salt adjust as per taste
- ¼ teaspoon black pepper
Instructions
- Make the avocado dressing: Combine the avocado, yogurt, lemon juice, olive oil, garlic, oregano, water, and salt and pepper in a blender or food processor. Blend until smooth and creamy.
- Prep the salad: In a medium bowl, combine the chickpeas, red bell pepper, red onion, cucumber, tomato, and jalapenos. Add the drained tuna to the bowl and use a fork to break it into flakes.
- Combine and dress: Pour the avocado dressing over the chickpea and tuna mixture and gently fold it until everything is well combined. Taste the salad and adjust the seasonings with more salt, pepper, or lemon juice as needed. Garnish with chopped fresh cilantro. Chill for a few minutes before serving.
Notes
- Freshly squeezed lemon juice is essential for a bright and vibrant dressing. It adds tang and helps prevent the avocado from browning.
- For the best taste and texture, chill the salad in the refrigerator for at least 30 minutes before serving.
- Ensure avocados are ripe but firm when preparing the dressing. Overripe avocados may result in a too-soft dressing, while underripe ones might lack creaminess.
Nutrition
Calories: 395kcal | Carbohydrates: 13g | Protein: 33g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 1234mg | Potassium: 784mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1686IU | Vitamin C: 57mg | Calcium: 90mg | Iron: 4mg
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